Author: Patty Lee  |  March 11, 2025  |  Time to read: 5 min

Teflon® is everywhere. From waterproof jackets and stainproof sofas to electrical wiring and even medical implants, this material has found its way into countless products that we use every day. Its unique ability to repel water and oil has made it a household staple, especially in the kitchen, where Teflon®-coated cookware was once the go-to for mess-free meals. But what was once praised as a game-changing convenience is now considered one of the biggest environmental and health concerns of the modern day. 

Teflon® (owned by The Chemours Company, formerly DuPont) is actually a brand name for synthetic chemicals known as polytetrafluoroethylene (PTFE). Discovered in 1938 by a DuPont scientist, PTFE was initially used in military applications before making its way into consumer products. Over time, the Teflon® family expanded to include multiple fluorinated compounds, many of which fall under the broader category of PFAS (per- and polyfluoroalkyl substances). These chemicals are known for their resistance to heat, water, and stains — but that same durability means they don’t break down easily. Because they end up staying in the environment, PFAS have been dubbed “forever chemicals.”

Understanding the differences between these chemical compounds can be confusing, especially since they’re usually mentioned as acronyms.

• PFAS (Per- and Polyfluoroalkyl Substances): A large class of synthetic chemicals used for their water- and grease-resistant properties.

• PFOA (Perfluorooctanoic Acid): A now-banned subset of PFAS that was previously used in Teflon® production and has been linked to serious health risks.

• PTFE (Polytetrafluoroethylene): A specific type of PFAS still in use today (Teflon® is a type of PTFE), including in many traditional nonstick pans.

Teflon’s slick properties revolutionized nonstick cookware. The Teflon-coated pan was invented in 1957 and went to market in the ‘60s. However, concerns about its safety began to emerge as scientists discovered that PFOA, the chemical initially used in traditional Teflon® coating, was toxic. In response, PFOA was officially banned in the United States in 2014, leading manufacturers to switch to PTFE-based coatings instead. While many cookware brands advertise their Teflon pans as "PFOA-free," that doesn’t necessarily mean they’re free of other PFAS chemicals — PTFE remains widely used.

For those wondering “Is Teflon safe,” studies have linked PFAS exposure to various health issues , including certain cancers, hormone disruption, and immune system suppression. One immediate effect of overheating Teflon® cookware is “Teflon® flu” — flu-like symptoms caused by inhaling toxic fumes released from PTFE coatings.

Exposure to PFAS isn’t limited to the kitchen. Because the chemicals are so widely used, traces can also be found in our soil, drinking water, and even the air. Long-term exposure to PFAS has also been associated with kidney and liver disease, high cholesterol, and developmental issues. As a result, growing awareness has led consumers to consider how to avoid PFAS in the kitchen.